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Fruity-Nutty Wild Rice and Turkey Salad
In this festive main-dish salad, wild rice makes an ideal foil for juicy, sweet chunks of apple and orange, and cooked turkey, of course. You can substitute cooked chicken or ham in this stand-alone main dish salad.
Serves 3 to 4
1 1/4 cups instant wild rice
1/8 teaspoon salt, plus more to taste
2 1/2 cups diced, cooked roast turkey
2 navel oranges, peeled, halved horizontally, and separated into segments
1 unpeeled Granny Smith apple, cored and diced
1/3 cup dried cranberries
1/2 cup hazelnuts, toasted and coarsely chopped
3 tablespoons mayonnaise
2/3 cup orange juice
Combine the rice, 1 1/4 cups of water and the salt in a heavy, 2-quart Dutch oven. Bring to a boil over high heat. Cover and reduce the heat so that the water simmers. Cook for 5 minutes. Stir well. Turn off the heat and let sit for 5 minutes.
While the rice is cooking, combine the turkey, oranges, apple, cranberries, and hazelnuts in a serving bowl.
In a small bowl, blend the mayonnaise and orange juice.
When the rice is done, drain off any unabsorbed liquid and toss it into the salad. Stir in the dressing and add salt to taste, if needed. Serve warm or at room temperature.
Adapted from Whole Grains for Busy People by Lorna Sass. Copyright © 2009. Published by Clarkson Potter Publishers, a division of Random House, Inc.
Lorna Sass is the author of WHOLE GRAINS EVERY DAY, EVERY WAY, which won a 2007 James Beard Foundation Award in the "healthy focus" category. Her website is www.lornasass.com. Sass is also the author of Pressure Perfect: Two Hour Taste in Twenty Minutes Using Your Pressure Cooker.
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